Use good knives. Golden Rules chef from Roman Trusov

Any quality tool - is the key to comfortable working and, therefore, such a thing is worth it to pay well for it. What I do not recommend saving the chef - so it is, first of all, at odds. Do not be greedy, choosing the main ally in their work matters - because it will accompany you for many years. Hence we have the third rule:

Not zhmis on good knives. Any self-respecting professionals must have a tool.

Of course, the price of good quality knives sometimes make thousands of dollars, but some of my arguments will convince you for sure is that the purchase will be justified:

1. miser pays twice. If you're buying cheap knives, then change them and have sharpened very often;

2. In addition, with a poor tool work is unlikely to be a joy, which is why it is so important to have a knife that is perfect in your hand and you like;

3. His own knife will require sharpening rarer than the worker;

4. If you come to work with his knife, it will help you make a positive impression;

5. And, finally, any professional prefers to work with the best, favorite tools that are rarely cheap. Ask the artist how much are his paints and brushes, look, how much it will cost and additional professional camera equipment, ask a programmer how much he paid for his computer. And while all of these things to work often have to change, re-buy or upgrade, while good knife is a chef almost all his life. Simply divide the cost of vending your knife for 10 years, and you will see that the price is low.

What knives should choose, and which features to look for when choosing?

Personally, I recommend to buy Japanese-made knives - their quality is worthy of respect. When you purchase it is important to take into account two main aspects:

• Easy to handle - before you buy be sure to Hold the knife, it must merge with you and become an extension of your hand. Even the most minor inconvenience can be a big problem when working at full capacity;

• hardness - the higher it is, the less will have to sharpen a knife.

The hardness of the materials is measured in arbitrary units HRC or RC. Specifically for the hardness is considered to be a good knife from 55 to 60 units. Blades having a hardness above 60 HRC, and require special care in storage conditions because the increased brittleness of the cutting edge.

Forged knives often have 32 or layer 64, and due to the fact that soft layers alternate with solid blade less susceptible to delamination. Also, due to the fact that the soft layer grinds faster, there is some imitation of the self-sharpening.

I use 32-ply cutters "Kasumi" average. In my practice was a case where I had to stand for two days with a knife in his hand, and I gained a good corn. This shows that the handle is good, but not perfect, but with cheap knives would hardly be able to escape so easily. Such knives I recommend for a comfortable home.

Follow this simple rule is easy - you just select the suitable knife and feel the difference - after that you're unlikely to want to return to their old tools.